Aquachile with tuna

4 servings

15 minutes

Aquachile is a Mexican ceviche. This particular recipe calls for different tomatoes, sun-dried, fresh, as well as thick, rich tomato juice and even tomato water - not concentrated tomato juice from a package, but what flows out of the berries during cooking. They have a completely different balance of acidity and sweetness and, of course, different textures. Try to use both. In this dish, it is generally interesting to observe the difference in textures - all different and all great play with each other. Recipe by Dmitry Kishov, chef of the Tacobar restaurant.

Energy value per serving

• Calories: 147.5
• Proteins: 17.4g
• Fats: 4.1g
• Carbohydrates: 12.2g

Ingredients

• Tuna fillet: 240 g
• Grapefruits: 80 g
• Tomatoes: 200 g
• Sun-dried tomatoes: 40 g
• Tomato water: 60 ml
• Celery greens: 12 g
• Kimchi sauce: 60 g
• Tomato sauce: 40 g
• Lemon oil: 8 ml

Cooking steps

1. Cut the tuna fillet, fresh and dried tomatoes into cubes. Mix with tomato sauce and kimchi dressing.

   Required ingredients:

   • Tuna fillet: 240 g
   • Tomatoes: 200 g
   • Sun-dried tomatoes: 40 g
   • Tomato sauce: 40 g
   • Kimchi sauce: 60 g

2. Decorate with grapefruit segments and celery florets.

   Required ingredients:

   • Grapefruits: 80 g
   • Celery greens: 12 g

3. Serve with tomato water (juice left after cutting tomatoes) and lemon oil, which can be drizzled around the edges of the plate at the end.

   Required ingredients:

   • Tomato water: 60 ml
   • Lemon oil: 8 ml